“This is a personal recipe -- tried and true -- made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a cracker or two with it. If you get the time, marinate the crab meat in 1 tablespoon of Italian dressing for about 1 hour prior to gently folding together. If you don't get the time, that's okay too! Just *enjoy* You can substitute lobster, shrimp, or even conch meat.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 453.59 g crabmeat, fresh (can use other suggested seafood)
  • 14.79 ml Italian dressing (to marinate the crab)
  • 4.92 ml Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
  • 118.29 ml mayonnaise (important to use Dukes or Hellman's)
  • 59.14 ml red pepper, diced
  • 59.14 ml celery, diced
  • 1 small spring onion, minced
  • 1.23 ml celery seed
  • 0.59 ml dry mustard (Dijon can be subbed)
  • 0.59 ml garlic powder
  • 0.25 ml Tabasco sauce (add more for additional spicy taste)

Directions

  1. Carefully comb through crab meat for any extra shells.
  2. Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.
  3. Mix all other ingredients in a medium bowl thoroughly.
  4. Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.
  5. You can either cool in fridge for an hour or two, or you can eat directly.

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